Ghughra | How to make Ghughra

By Parul Bhatt  |  15th Nov 2015  |  
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  • Ghughra, How to make Ghughra
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About Ghughra Recipe

Diwali Sweet is incomplete without Ghughra in a Gujarati house. Also offered to Lord Krishna on Janmashtami.

Ghughra is an aromatic, flavorful and delicious dish which is very much popular in Gujarat. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Ghughra is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Ghughra at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 25 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Ghughra by Parul Bhatt in step by step with pictures so you can easily learn how to cook the perfect Ghughra at your home without any difficulties. Ghughra is one of the representative dishes of Gujarat which you can serve in any special occasions.


Ingredients to make Ghughra

  • For the Dough : 250 gm all purpose flour
  • 100 ml melted ghee
  • 3 tbsp. ghee
  • For Filling : 125 ml ghee
  • 125 ml fine Samolina
  • 150 gm Nuts (Almond Cashew Pista kismish)
  • 10 strands saffron
  • 1 tsp. cardamom powder
  • 1/4 tsp. nutmeg powder
  • 300 gms Castor sugar/add according to your taste
  • ghee for frying Ghughra

How to make Ghughra

  1. Dry Roast Nuts. Chop it finely and keep aside. Do not chop kismish
  2. Heat ghee in a heavy bottom pan. Add saffron and Semolina. Roast on a low flame till it turns golden in Color. Stir continuously.
  3. Remove from the heat and allow it to cool. Add chopped nuts, castor sugar, cardamom powder, nutmeg powder. Mix well. Keep aside.
  4. For the Dough : take a deep bowl and add APF and ghee. Mix well. Add cold milk and bind a semi soft dough.
  5. Cover the dough with wet muslin cloth for 20 minutes.
  6. Take a small ball from the dough and roll it into puri of 3" size.
  7. Take 1 1/2 tsp filling and place on half of the circle. Fold the circle into semi cycle and make it like a half moon.
  8. Now seal the edges by pressing with your fingers. Decorate the edges by twisting the dough at the edges.
  9. Keep in a plate and cover with a muslin cloth. Repeat the process and make all the Ghughra.
  10. Heat ghee in a frying pan. Deep fry on a slow to medium heat to get crispy Ghughra. Fry till Golden.
  11. Drain the excess ghee and remove on absorbent paper. Allow it to cool and store in an air tight container.

My Tip:

Use milk for making dough to get crispy Ghughra.

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